Rusty Taco
Last inspected: Feb 13, 2026
100
Score
Public records show seven inspections at Rusty Taco stretching back to 2024. Inspectors last stopped by on Feb 13, 2026. Low risk indicates the latest report didn't flag anything that would worry the average customer.
Violation counts have held steady across recent visits, averaging around three violations each.
The most common issue across all inspections has been “time/temperature control for safety food, hot holding”, showing up two times.
Rusty Taco's latest score of 100 sits above the Tempe average of 95. Taken together, the history is a positive one.
7
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Feb 13, 2026
Reinspection
No violations found.
100
Jan 29, 2026
Routine
2 critical violations. 2 major violations. 3 corrected on site.
View 4 violations
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Observed on the speed rack with several hotel pans of sliced raw chicken above raw fish, raw pork and raw beef. Discussed with person in charge (PIC) all raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code
3-302.11(A1-2)
Conveying Sewage
(corrected on site)
Inspector notes: Observed at the bar the floor drain of the dishwasher backed up and filled with sewage water onto the floor of the facility. Also observed the drainage pipe was missing the minimum of an inch air gap. Observed contamination of the dishwasher. PIC drained floor sink with a drain snake and cleaned up the floor and sanitized the dishwasher
5-402.13
Equipment or utensils not clean
(corrected on site)
Inspector notes: Observed black and dark red dried organic matter on the blade of the industrial can opener stored away as clean. Also observed dark black organic matter on the gear behind the blade with small metal shavings. Discussed with PIC all food-contact surfaces must be cleaned to sight and touch. Also discussed that dull blades shall be sharpened/replaced to prevent small metal shavings from contaminating canned food being opened. PIC took the industrial can opener to be cleaned at time of inspection
4-601.11(A)
Evidence of pests or pest control inadequate
Inspector notes: Observed several flies, bees and drain flies in the facility. Discussed with PIC Establishment must be maintained free of pests and all pest control measures must be conducted by a licensed pest control specialist. Must eliminate current pest control problem and obtain pest control from a certified and licensed pest control specialist by re-inspection
6-501.111(C)
61
Sep 29, 2025
Routine
2 critical violations. 1 major violation. 1 minor violation. 3 corrected on site.
View 4 violations
Expired or improperly marked ready-to-eat food not discarded
(corrected on site)
Inspector notes: Observed chipotle and red salsa with prepped dates of 9/18 & 9/22 in the walk-in cooler at time of inspection. All ready-to-eat (RTE)/time and temperature-controlled foods for safety (TCS) past 7 days of preparation were discarded by PIC at the time of inspection. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1)
3-501.18
Ice
(corrected on site)
Inspector notes: Observed container of limes stored in an ice well containing ice utilized for customers drinks in the back of house at time of inspection. Reviewed with PIC that ice should not be used as an exterior coolant if utilized for customers drinks. PIC Manager discarded ice, cleaned bin and provided new ice at time of inspection
3-202.16
Manual and Mechanical Warewashing Equipment, Chemical Sanitization- On-site Generation, Maintenance
(corrected on site)
Inspector notes: Observed both bar dish machines test with 0 ppm chlorine after multiple runs at time of inspection. Observed establishment actively utilizing dish machines in the bar at time of inspection. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. Food-contact surfaces were properly sanitized at time of inspection. Person in charge (PIC) stated they would discontinue use of dish machines until they are able to properly sanitize dishes at time of inspection
4-501.114(F3-4)
Equipment not in good repair or proper adjustment
Inspector notes: Observed 2 door reach-in freezer near stove top covered in ice and in disrepair at time of inspection. Observed reach-in freezer near bar entrance icing up and in disrepair at time of inspection. All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection
4-501.11
64
Jun 26, 2025
Routine
1 critical violation. 1 major violation. 1 minor violation. 2 corrected on site.
View 3 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Observed multiple pans of cooked chicken in hot holding well with temperatures between 112 to 120*F at time of inspection. Per employee and person in charge (PIC) all items were placed less than 1 hours prior to inspection. All TCS foods improperly hot held were reheated to 165°F at time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. Repeat violation: 2nd Consecutive
3-501.16(A)(1)
Sanitizer test kit not available
(corrected on site)
Inspector notes: Observed no chlorine test strips in establishment at time of inspection. Establishment utilizes chlorine sanitizer for sanitizing food contact surfaces at the bar. Test strips are required for any sanitizers used with food contact surfaces. Person in charge (PIC) ordered chlorine sanitizer test strips and provided receipt at time of inspection
4-302.14
No certified food protection manager
Inspector notes: Observed no certified food protection manager on the premises at time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Repeat violation: 2nd Consecutive
2-102.12(A)
74
Feb 27, 2025
Routine
3 critical violations. 1 minor violation. 3 corrected on site.
View 4 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Observed cooked chicken, cooked pork, cooked steak, and cooked black beans in hot holding well with temperatures between 98 to 119*F at time of inspection. Per employee and person in charge (PIC) all items were placed less than 2 hours prior to inspection. Observed nacho cheese in a hot holding well next to the chip station with temperatures between 72*F. Observed hot holding well turned off at time of inspection. Per PIC, nacho cheese was put out more than 4 hours prior to inspection. All TCS foods besides the nacho cheese improperly hot held were reheated to 165°F at time of inspection. Nacho cheese which was improperly hot held were discarded by PIC at time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above
3-501.16(A)(1)
Bare hand contact with ready-to-eat food
(corrected on site)
Inspector notes: Observed employee grab lemon garnish with bare hands when making a drink for a customer at time of inspection. Discussed with PIC about utilizing proper utensils for handling RTE cut fruit at the bar. Discussed the importance of preventing bare hand contact with RTE foods with the employee and person in charge (PIC)
3-301.11(B)
Manual and Mechanical Warewashing Equipment, Chemical Sanitization- On-site Generation
(corrected on site)
Inspector notes: Observed chemical dishwasher in the bar with a chlorine concentration of 0 ppm chlorine at the time of inspection. Establishment has been actively utilizing the dishwasher throughout inspection. Employee ran the machine additional times; no chlorine was observed from any of the runs. Establishment instructed not to use dish washer until it has a measure chlorine concentration of 50-100 ppm. Establishment agreed to use 3-compartment sink in meantime
4-501.114(F1-2)
No certified food protection manager
Inspector notes: Observed no certified food protection manager on the premises at time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation
2-102.12(A)
61
Oct 16, 2024
Routine
1 critical violation. 1 minor violation. 1 corrected on site.
View 2 violations
Hands not washed when required
(corrected on site)
Inspector notes: Observed bar tender sip personal drink and then scoop ice for a customers drinks without washing hands and then leave bar, go into the kitchen and plate chips & salsa for a customer at time of inspection. Employee washed hands at time of inspection. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. Discussed the importance of proper hand washing procedures with the person-in-charge (PIC). Proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with approved drying provision, and turn off in a manner to prevent re-contamination of hands. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of pathogens and contamination
2-301.14
Plumbing system not maintained in good repair
Inspector notes: Observed leak from drainpipe at the prep sink in the back of house at time of inspection. Observed leak from drainpipe at the 3-compartment sink at time of inspection. All plumbing must be maintained in good repair
5-205.15(B)
82
Jul 17, 2024
Routine
No violations found.
100
Frequently Asked Questions
When was Rusty Taco last inspected?
The most recent health inspection at Rusty Taco on file is from Feb 13, 2026. The public record contains seven inspections in total.
What is the most common violation at Rusty Taco?
Across the inspection record, “time/temperature control for safety food, hot holding” has been cited two times, more than any other issue at Rusty Taco.
How does Rusty Taco compare to other restaurants in Tempe?
Rusty Taco most recently scored 100 out of 100, which is higher than the Tempe average of 95.
Has Rusty Taco's inspection record improved over time?
Results have been roughly steady. Inspections at Rusty Taco have averaged around three violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Rusty Taco means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Rusty Taco inspected?
Based on the inspection history on file, Rusty Taco is inspected around four times per year on average.
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